Effect of a high monounsaturated fat diet supplemented with antioxidants on dyslipidemia in type 2 diabetes in Saudi Arabia

Abstract

Dyslipidemia is a common disorder associated with type 2 diabetes and is the major cause of vascular disease. Antioxidants have been shown to improve dyslipidemia. Also, a diet rich in monounsaturated fatty acids (MUFA) has been recommended for diabetic patients. The effect of a high-MUFA diet alone or with antioxidants in diabetic dyslipidemia has not been previously investigated. The aim of this study was to investigate the effect of consuming a high-MUFA diet alone or with a combination of vitamin E and C, or lycopene on dyslipidemia in diabetic patients from Saudi Arabia. Forty eight type 2 diabetic patients participated in an intervention study lasting 20 weeks divided into three 4 week intervals separated by a washout interval. Subjects consumed 35 g/day olive oil throughout the study. After the first 4 weeks, participants took vitamin E (400 mg/day) and vitamin C (1000 mg/day) supplements. After 4 weeks washout, participants consumed 45g tomato paste (12 mg lycopene/day). Fasting blood samples were analyzed for glucose, lipid profile and total antioxidant status at baseline and at the end of each interval. The high-MUFA intake alone resulted in a significant increase only in HDL-cholesterol (p<0.001). Supplementation with vitamin E and C resulted in a decrease in total, and LDL-cholesterol (p<0.001), but not in HDL-cholesterol, or triacylglycerol (TG). Lycopene consumption significantly increased HDL-cholesterol (p<0.001), with the lowest TC/HDL (p=0.002) ratio among intervals. No change in glucose, TG or TG/HDL ratio was observed at any interval. The total antioxidant status was significantly increased following a high-MUFA diet and with vitamin and lycopene supplementations. Supplementation of a high MUFA diet with vitamin E and C, or lycopene indicated a beneficial effect on dyslipidemia in type 2 diabetes.